Mediterranean Meatballs and Orzo

Mediterranean meatball and orzo in bowl topped with tzatziki and lemon wedge.

Mediterranean Meatballs and Orzo

Make this easy Mediterranean Meatballs and Orzo in one pan with juicy feta and herb-seasoned meatballs, tender orzo, and a flavorful sun-dried tomato sauce. Perfect for an easy, flavorful weeknight dinner.

Course Main Course

Cuisine Mediterranean

Keyword mediterranean meatballs and orzo

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 560kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the Meatballs

1 lb ground chicken
1 large egg
2/3 cup panko breadcrumbs
1/3 cup crumbled feta cheese
2 cloves garlic, minced
zest of 1 small lemon
2 Tbsp fresh parsley, chopped
2 tsp. fresh dill, chopped
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. olive oil, plus more for cooking

For the Orzo

1 Tbsp. olive oil
1 shallot, finely diced
3 cloves garlic, minced
1 Tbsp. sun-dried tomato paste or ~ ¼ cup chopped sun dried tomatoes
1½ cups dry orzo
2½ cups chicken broth
1 tsp. dried oregano
zest of 1 small lemon
juice of 1/2 lemon
2 large handfuls baby spinach, optional chopping or tearing any large leaves
Salt and pepper, to taste

For Serving

Tzatziki
Whipped Feta
My Cucumber Tomato Salad
Fresh parsley
Fresh dill
Lemon wedges
Extra feta, optional

US Customary - Metric

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Instructions

Make meatball mixture: In a large bowl, combine the ground chicken, egg, panko, feta (break up any large chunks so it blends well into the meatballs), garlic, lemon zest, parsley, dill, oregano, olive oil, salt, and pepper. Mix gently until just combined. Do not overmix.
1 lb ground chicken, 1 large egg, 2/3 cup panko breadcrumbs, 1/3 cup crumbled feta cheese, 2 cloves garlic, zest of 1 small lemon, 2 Tbsp fresh parsley, 2 tsp. fresh dill, 1 tsp. dried oregano, 1 tsp. kosher salt, 2 tsp. olive oil, 1/2 tsp. black pepper
Roll into meatballs: Roll into 16-18 meatballs, about golf-ball sized.
Brown the meatballs: Heat 1 Tbsp olive oil in a large deep skillet or braiser over medium heat. Add the meatballs and cook for 6-8 minutes Start Timer, turning occasionally, until browned on most sides. They do not need to be fully cooked through. Transfer to a plate.
1 Tbsp. olive oil
Build the orzo: In the same skillet, add a little more oil if needed and then add the shallot and cook for 2-3 minutes Start Timer until softened. Add the garlic and sun-dried tomato paste (or sun dried tomatoes, chopped) and cook for 30 seconds, stirring constantly. Add the orzo and stir for 1 minute to lightly toast. Start Timer
1 shallot, 3 cloves garlic, 1 Tbsp. sun-dried tomato paste or ~ ¼ cup chopped sun dried tomatoes, 1½ cups dry orzo
Simmer: Pour in the chicken broth and add the oregano and lemon zest. Bring to a gentle simmer.
2½ cups chicken broth, 1 tsp. dried oregano, zest of 1 small lemon
Assemble: Nestle the meatballs back into the skillet. Cover and cook over medium-low heat for 10-12 minutes Start Timer, stirring the orzo once or twice around the meatballs, until the orzo is tender and the meatballs reach an internal temperature of 165°F.
Finish: Stir in the spinach and lemon juice and mix until the spinach wilts. Taste and adjust with additional salt and pepper as needed. If the orzo thickens too much, add a splash of warm broth or even slightly warm heavy cream for a creamier orzo.
juice of 1/2 lemon, 2 large handfuls baby spinach, Salt and pepper
Serve: Serve in bowls with desired toppings and enjoy!
Tzatziki, Whipped Feta, My Cucumber Tomato Salad, Fresh parsley, Fresh dill, Lemon wedges, Extra feta

Notes

Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: The meatballs freeze well for up to 3 months. The orzo can become softer after freezing and thawing, so for the best results, freeze the meatballs separately from the pasta if possible.

Nutrition